Rabo De Toro (Oxtail Stew from Spain)

READY IN: 4hrs 20mins
Recipe by Annacia

An Andalusian main dish. This is certainly not a dish for anyone who is watching their fat intake, though if you'd like you can refrigerate it after making it, manually take out the congealed fat, and then re-heat it.

Top Review by Debber

This was very good, but didn't quite knock our socks off (which is "required" for five-star rating). Used a few "extra" cloves of garlic, used a mixture of red, green, yellow & orange bell pepper (from my freezer stash) which added lovely color, but otherwise followed the recipe exactly. Very nice winter-in-Wisconsin supper (along with French bread for dipping into the stew).

Ingredients Nutrition

Directions

  1. Heat the olive oil in a large sauce pan. Lightly salt oxtails and brown on each side. Take oxtails off the oil and set aside.
  2. Brown the onion and garlic in the remaining oil until golden.
  3. Return the oxtails to the pan.
  4. Add vegetables, herbs and spices and stir to combine.
  5. Add the sherry and only enough stock to cover the meat.
  6. Bring to a boil, then reduce the heat and simmer covered for 3-5 hours, until the meat is done (it should be easily falling off the bones), and the sauce has reduced.
  7. If the sauce is still too liquid, uncover and boil rapidly for a few minutes.

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